Indulgent Marinated Olives

For most of my life I did not like olives. As a kid, I picked them out of dishes; I wouldn’t touch a slice of pizza if there were olives on it. It’s not unusual for people to have food likes and dislikes that start in childhood. Thankfully, this is something we can outgrow as we mature and our tastes expand.

Food Neophobia (a reluctance to try new foods) is common in young children. Up until age two, most toddlers are open to trying new foods, but as they become more independent, with greater control over what they eat, most will experience some kind of “food neophobia.” Some aversions may be attributed to sensory textural issues, but research has found that some preferences are hardwired genetically.

Environmental and cultural factors also play a role in the foods we like. Bitter greens, briny olives, spicy hot peppers, and pungent cheeses are all accepted in different regional cuisines. But if you didn’t grow up eating those foods, it will likely take many exposures before you acquire the taste. Even so, taste receptors that are hardwired genetically can progress. Many people dislike cilantro (including me) because it “tastes like soap.” But after eating enough Latin food, now I enjoy it.

I was determined to keep trying olives despite my lifelong aversion. Mostly because, as a cook, I felt compelled to understand what the rest of the world seemed to enjoy. What was I missing? Then, one day, after years of taking failed nibbles, something clicked and I finally “got it.” It was the pure salty brininess that hadn’t made sense to my tastebuds…until it finally did.

When introducing new or “challenging” foods with your kids, prepare them with sweet or intense flavors. For example, baked fish is much more appetizing with teriyaki sauce. Sauté kale with butter, garlic, and salt to offset the bitterness on their palates.

Get the family involved! A trip to the supermarket to pick a “new” vegetable or ingredient will rouse their interest and might be just what’s needed to inspire more open eating, as well as empower them to feel that they too are a part of meal-time decisions. If they can’t shop with you, then find ways of involving them in the preparation. Cooking together is a great way of getting family members excited about what they are going to eat.

Start small and work your way up! If they won’t eat veggies, then it would be unrealistic to expect them to get excited over Brussels sprouts the first time around. Start by introducing unfamiliar foods in a familiar way. If pasta is a staple, try introducing sweet (less bitter) vegetables into the background. Reintroduce it again in other subtle ways until it is no longer foreign. Once they develop an appreciation of the food, move on to something bigger.

Marinated Olives

Perfect for a grazing board or snacking, these olives are infused with additional flavor from a marinade. Feel free to mix in additional aromatics into your marinade: sundried tomato, lemon peel, peppercorns or bay leaves, etc.

Ingredients:

6 ounces mixed pitted olives

1 teaspoon oregano

1 garlic clove, chopped

1/2 lemon, zested

2 teaspoons lemon juice

1 bay leaf

6 peppercorns

1/2 cup olive oil, plus extra to top off

Directions:

Empty olives from container into a strainer. Give a quick rinse to remove brine. Add the oregano, garlic, lemon zest, lemon, bay leaf, pepper, and olive oil to a jar and stir to mix. Add olives. Add extra olive oil as needed to cover olives. Seal tightly. Refrigerate for 24 hours. Bring to room temperature before serving. n

Naomi Ross is a cooking instructor and food writer based in Woodmere, NY. She teaches classes throughout the country and writes articles connecting good cooking and Jewish inspiration. Her first cookbook, The Giving Table, was released in December 2022. Follow her at @naomirosscooks on Instagram/FB/TikTok or visit NaomiRossCooks.com.